POTATO AND CHEESE ROLL
The Silver Spoon, Phaidon Press
• 2 1/4 pounds potatoes,
• 3 cups all-purpose flour
• 2 eggs, lightly beaten
• 3 ounces fontina cheese, sliced
• 3 ounces Taleggio cheese, sliced
• 7 tablespoons butter, melted
• 6 fresh sage leaves
• 2/3 cup Parmesan cheese, freshly grated
Cook the potatoes in lightly salted, boiling water for 20-25 minutes, then drain, peel, place in a bowl and mash with a potato masher.
Stir in the flour and eggs and season with salt.
Knead to an elastic dough, then roll out to a 1/2-inch thick round with a rolling pin and place on a dish towel.
Place the cheese slices on the potato dough and roll up, using the dish towel to help you.
Tie the ends of the roll with kitchen string.
Bring a pan of salted water to a boil, add the wrapped roll and simmer for 20 minutes.
Meanwhile, melt the butter with the sage leaves.
Drain the roll and let cool slightly, then unwrap and place on a wooden chopping board.
Cut into 1/2-inch thick slices and place on a serving dish.
Sprinkle with the Parmesan and sage butter.